Black garlic chewing gum
A technology for black garlic and chewing gum, applied in the field of black garlic chewing gum, can solve problems such as unfavorable consumption, and achieve the effects of alleviating the condition of diabetes, enriching sweetness and inhibiting arteriosclerosis
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Embodiment 1
[0038] Black Garlic 20kg L-Arabinose 3kg Tea Polyphenols 0.5kg
[0039] Soybean Phospholipid 7kg Xylitol 20kg Sorbitol 10kg
[0040] Sodium Erythorbate 1kg Citric Acid 2.5kg Chewing Gum Base 36kg
[0041] (1) Weigh the black garlic of the formula raw material, freeze-dry, pulverize with a jet mill, and pass through a 300-mesh sieve for later use;
[0042] (2) Weigh L-arabinose, tea polyphenols, soybean lecithin, xylitol, sorbitol, sodium erythorbate, and citric acid as the raw materials of the formula, mix them for disinfection and sterilization, and then crush them through a 150-mesh sieve for later use;
[0043] (3) Weigh the chewing gum base of the formula amount, and carry out the softening treatment of the gum;
[0044] (4) Mix the raw materials in step (1) and step (2) and put them into the chewing gum gum base processed in step (3), stir evenly, press into tablets, and pack after aging to obtain the finished black garlic chewing gum.
Embodiment 2
[0046] Black Garlic 15kg L-Arabinose 1kg Tea Polyphenols 1kg
[0047] Soybean Phospholipids 2kg Xylitol 20kg Sorbitol 12kg
[0048] Sodium Erythorbate 4kg Citric Acid 1kg Chewing Gum Base 44kg
[0049] The steps of the preparation method in this example are the same as those described in Example 1.
Embodiment 3
[0051] Black garlic 10kg L-arabinose 7kg Tea polyphenols 0.25kg
[0052] Soybean Phospholipids 6kg Xylitol 10kg Sorbitol 13kg
[0053] Sodium Erythorbate 1.25kg Citric Acid 2.5kg Chewing Gum Base 50kg
[0054] The steps of the preparation method in this example are the same as those described in Example 1.
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